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IICA Barbados
COURIER
December 2012
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Protected Agriculture –
Where Are We Now?
by Damien Hinds
Barbados is busy working to confront climate change on many levels. The recent
appointment of Mr. Derek Gibbs from the Ministry of Finance and Economic Affairs to
the board of the Green Climate Fund is one aspect of our international activity, but
there is also action closer to home. The recently adopted National Climate Change
Policy aims to establish a process for adapting to the effects of climate change and
minimise greenhouse gas emissions as part of the broader sustainable development
goals of the country.
The boardwalk on the south coast is one excellent example of local adaptation, offering
improved protection of the coastline with additional social and economic benefits. The
IDB and EU financing of renewable energy and energy efficiency programs in buildings
is another significant initiative in an effort to reduce emissions. But there are options
Eat Bajan Day for farmers too. At the Environmental Management and Biogas on Pig Farms
Friday, October 12th 2012 was officially designated as
Eat Bajan Day. The activity was designed to sensitize Workshop in July, Ralph Farnum, Acting Chief Agricultural Officer urged farmers to
us to the importance of local agriculture and fisheries embrace renewable energy. Renewables can be used for irrigation and cooling systems
to our health and wealth and to the planet’s future. for different types of farming, thereby reducing production costs and contributing to
The campaign stressed that local food is fresher, the sustainability of the agri-business.
tastier and more nutritious. Local food travels just a
few miles from farm to fork, reducing our carbon
footprint. One caption read: “Think of a meal of
breadfruit coucou and pork stew, literally from
around the corner, compared to “English” potatoes
and New Zealand lamb, both of which travelled
thousands of miles in refrigerated containers.”
1. Clean 4. Chill
The first rule of safe food preparation in the Refrigerate foods quickly because harmful
home is to keep everything clean. bacteria grow rapidly at room temperature.
Wash hands with warm water and soap for Refrigerate leftovers and takeout
20 seconds before and after handling any foods—and any type of food that should
food. For children, this means the time it be refrigerated—within two hours. That
takes to sing 'Happy Birthday’ twice. includes conkies!
Wash food contact surfaces (cutting boards, Set your refrigerator at or below 40ºF
dishes, utensils, countertops) with hot, and the freezer at 0ºF.
soapy water after preparing each food item Never defrost food at room
and before going on to the next item. temperature. Food can be defrosted
Rinse fruits and vegetables thoroughly safely in the refrigerator, under cold
under cool running water and use a produce running water, or in the microwave.
Christmas is in the air!! Can you feel the brush to remove surface dirt. Food thawed in cold water or in the
‘Christmas Breeze’? microwave should be cooked
Parties, family dinners, picnics and other
2. Separate immediately.
Allow the correct amount of time to
gatherings where food is served are all part of
Don't give bacteria the opportunity to spread properly thaw food. For example, a 20-
the holiday cheer. But the merriment can
from one food to another (cross-contamination). pound turkey needs four to five days to
change to misery if food makes you or others
thaw completely when thawed in the
ill. Keep raw eggs, meat, poultry, seafood, and refrigerator.
their juices away from foods that won't be Don't taste food that looks or smells
Typical symptoms of foodborne illness are
cooked. questionable. A good rule to follow is,
vomiting, diarrhoea, and flu-like symptoms,
Consider using one cutting board only for when in doubt, throw it out.
which can start anywhere from hours to days
foods that will be cooked (such as raw meat, Leftovers should be used within three to
after contaminated food or drinks are
poultry, and seafood) and another one for four days.
consumed.
those that will not (such as raw fruits and
The symptoms usually are not long-lasting in vegetables).
healthy people—a few hours or a few days— Keep fruits and vegetables that will be
and usually go away without medical eaten raw separate from other foods such
treatment. But foodborne illness can be severe as raw meat, poultry or seafood—and from
and even life-threatening to anyone, especially kitchen utensils used for those products.
those most at risk:
3. Cook
older adults
infants and young children Food is safely cooked when it reaches a high
pregnant women enough internal temperature to kill harmful
people with HIV/AIDS, cancer, or any bacteria.
condition that weakens their immune
system Colour is not a reliable indicator that the
food is properly cooked. Use a food
people who take medicines that suppress
thermometer to make sure meat, poultry,
the immune system; for example, some
and fish are cooked to a safe internal
medicines for rheumatoid arthritis.
temperature. To check a turkey for safety,
Combating bacteria, viruses, parasites, and insert a food thermometer into the
other contaminants in our food supply should innermost part of the thigh and wing and
be of high priority for everyone. the thickest part of the breast. The turkey is
safe when the temperature reaches 165ºF.
We all have a role to play, especially when it If the turkey is stuffed, the temperature of
comes to safe food-handling practices in the the stuffing should be 165ºF.
home. Practicing four basic food safety Bring sauces, soups, and gravies to a rolling
measures can help prevent foodborne illness. boil when reheating.
Cook eggs until the yolk and white are firm.
When making your own eggnog or other
recipe calling for raw eggs, use pasteurized
BE SAFE AND HEALTHY THIS
(Source: FDA Consumer Update) shell eggs, liquid or frozen pasteurized egg HOLIDAY!
products, or powdered egg whites.
IICA BARBADOS COURIER | Issue # 3 7
th
On the 14 November 2012, the Barbados team
celebrated IICA’s 70th Anniversary and 35 years of
service in Barbados with an Open House event. IICA
Barbados also used this opportunity to officially
open our office which is now located at the newly
constructed green building, Baobab Tower. The
technology employed in the construction of this
Welcome to IICA
building followed LEED (Leadership in Energy and
Environmental Design) principles.
IICA BARBADOS
COURIER
Have a Merry Christmas and a
Bright and Prosperous New Year
from the IICA Barbados Team! Baobab Tower
Warrens, St. Michael
Tel: 246.271.9210
Email: sharon.trotman@iica.int